Client Comments

Comments from Clients

“I purchased some salmon & trout terrine. The ingredients were clearly of the best quality and very fresh. The presentation and taste were excellent. I was so delighted with this product that I will definitely be placing more orders. Thank you.”

“Whether it’s been frozen meals to take away on holiday, canapés for a dinner party, special orders for Christmas or purchases from the market stall The Late Chef’s food has been imaginative, flavoursome and exceptionally well cooked.”

“Paul helped provide us with an exceptional evening. From the start Paul provided guidance with the menu, the quality and amount of food, serving of the meal and at the end being left with a spotless kitchen. The evening was seamless due to Paul’s attention to detail and hard work.”

“Paul advised on and provided a menu which was ideal for our lunch party and varied to suit the taste of our guests. The food was beautifully cooked and the quantity exceeded my expectations; most guests had second helpings. Paul is a professional with a cheerful and friendly approach to his work. I will certainly call on The Late Chef again if I need catering in the future.”

“I love Pauls ethos of buying local, great quality ingredients. Having met him at the local producers market in Wallingford and experienced his extraordinary versatility in making our no gluten, no dairy, coeliac diet “No Problem”, he was the obvious choice for our recent party. The party’s success was almost entirely due to him. My advice is, don’t just have Paul to do the food, have him there on the night to ensure you have the full benefit of his ability to make problems disappear!”

“The Late Chef catered for our recent summer garden party. Paul provided food for 50 guests who had a choice of hot and cold dishes complemented by a range of salads, followed by a choice of puds. The bouef bourguignonne, poached salmon and vegetarian quiches were all superbly cooked, plentiful and delicious. The lemon meringue pie was a triumph – and a particular favourite with everyone. Paul is a delight to work with. I highly recommend The Late Chef.”

Feedback on The Late Chef starters and desserts served at the recent Oxford Real Farming Conference 2015 in Oxford Town Hall.

I created a vegetarian & vegan starter made from organic winter vegetables from Sandy Lane. Here are a few being plated. The layers are Carrot, Caulilfower, Red Cabbage and Parsnip.

“I had the vegetarian terrine which was a delicately different taste in each layer which combined beautifully once I got to scraping the glass. Some important VIP said it was the best pork terrine he’d ever tasted. Chocolate torte – I think a vegan on my table cried from happiness. Apple tart – squidgy and sophisticated.”

1855 awarded second in the 2014 Oxfordshire Restaurant Awards.

As the chef involved with advising and creating the menu I am extremely proud that I was able to contribute to a well deserved award won in its first year of opening!